Be sure to serve this with a side of my Garlic Bread with Cheese!
Easy Ravioli Sauce
Nothing beats a gourmet-style ravioli sauce that you can have on the dinner table in 30 minutes flat. The 4-cheese ravioli that I use for this recipe is filled with a combination of ricotta, Romano, mozzarella, and gorgonzola. So I chose to use cream cheese and Parmesan cheese in the sauce- because that gives us a 6-cheese combination! SIX! CHEESES! 🤯 Scroll down to see how to make it, read through my PRO tips, storage information, and more.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Melt the butter in a large high-walled skillet and add minced garlic. Cook for 2 minutes. Whisk in the flour and cook for 2 more minutes. Add the tomato paste, onion powder, basil, oregano, and mustard powder. Stir to combine.
Add the chicken broth in splashes, stirring continuously. Slowly stir in the half and half. Bring to a boil, reduce to a simmer.
Stir in the softened cream cheese and drained diced tomatoes. (Optional, reserve some of the tomato juice in case you’d like to thin the sauce out at the end.) Cook the pasta according to package instructions, drain. Reduce heat to low and stir in the Parmesan cheese.
Add the ravioli and use a silicone spatula to gently stir until combined. Garnish with Parsley and red pepper flakes and serve!
Storage
Store in an airtight container and refrigerate for up to 3 days. While you can freeze leftovers, ravioli doesn’t hold up quite as well after being frozen and reheated.
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This is the Le Creuset skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great. Pasta Strainer– This is the one I have and love. Box Cheese Grater– Always shred cheese from a block, it melts and tastes much better. Bagged shredded cheese contains cellulose which prevents it from melting as well. Silicone Spatula– I use these every time I cook. It makes it easy to carefully toss the ravioli into the sauce.
